Green Speck

Because my parents know me so well (and because I am not a subtle hinter), they recently returned from three weeks in Italy with a bag full of cured meats, just for me. Nice work, parents.

A dark, meaty, almost hamburgery salami; a darling little wild boar sausage; a hard fennel salami, to name a few. And a big hunk of Italian Speck.

The speck is strong, fatty, difficult to slice, and a special treat. It is very good sliced thinly with rosé. However, my favorite way to eat the speck—a fact which I have learned retrospectively—is pan fried with greens. I think I have eaten speck with greens at least six times in the last two weeks. On pasta, with white beans, under eggs, with garlic, and alone, speck with greens has officially entered my repertoire as a simple, front running, fall favorite.

A happy companion of the many tasty root vegetables that are still around this time of year is their tops. I bring home turnips, beets and radishes from the farmers' market, and I end up with a pile of yummy greens. Greens with which to eat my speck.

Tonight, because it’s Sunday, I’m tired, and I still remember declaring yesterday that I would never eat again after a Thanksgiving weekend full of pie-based gluttony, I will have speck and greens alone. Perhaps I'll add a shave or two of Parmigiano Reggiano.

Tomorrow, maybe I'll deep fry it.